Hungarian Goulash

3 lb. beef tips cut into 1" cubes
1 c. red wine
2 lg. white onions, peeled, sliced (big slices, like onion ring sized)
4 green or red peppers, de-seeded, sliced (big slices, like onion ring sized)
5 T. Sweet Hungarian paprika
1 T. Regular (hot) pakrika
3 t. salt
2 t. cayenne pepper
2 t. garlic powder
2 lb. tomotoes canned, whole, drained (better to have more than less)
4 t. cumin
1/3 lb. bacon cut in 1/3's
2-4 T. cornstarch
2 c. sour cream (perferrably organic, or of similar high quality)

1 pk. egg noodles

Brown meat in large pot (big enough to hold remaining ingredients), draining fat when it 
looks like it's all pretty brown.  Add red wine, tomatoes, onion, peppers and spices, 
cover, and cook over very low heat.  While that's cooking, cook bacon thoroughly in 
saucepan.  Drain all fat, add to beef mixture.  Continue to slow cook for at least 3 hours
(I like to give it 4 or 5), adding additional seasonings if you think it's not flavorful
as it should be.  It should be a little too spicy (don't worry, the noodles and the 
sour cream mellow it out enough).  Take a little of the sauce in a cup (should be pretty
wattery, and add the cornstarch, starting with 2 T.  Mix the cornstarch mixture well,
and add to the goulash, stirring in completely.  Wait for thickening.  If it still doesn't
seem thick enough, add more cornstarch in a cup of liquid like before (water works fine too,
but it doesn't take much water to dissolve cornstarch).  Just before serving, add sour 
cream, stirring well.  Remove from heat.  Serve over hot egg noodles.

Remember, the longer you simmer this, the better.